On the weekend, let's dissect the coffee fruit together.

We often drink coffee, but few people have seen coffee beans, let alone coffee fruits. Lao WA talked about delicious coffee every day, but never talked about the past lives of coffee beans.

On the weekend, let's deeply dissect the past life of coffee beans to see what it is like to make a cup of delicious coffee fruit.

Coffee growing belt

Most of the world's coffee producing areas are located in the tropics between the Tropic of Cancer and the Tropic of Cancer, called the "coffee belt", or Coffee Belt or Coffee Zone in English. It is sunny all the year round, with plenty of heat and plenty of Rain Water, and the annual average temperature is above 20 ℃.

Coffee fruit

The coffee fruit is very small, like a cherry. Ripe coffee fruit is red (special varieties are not discussed), also known as coffee cherries.

Coffee fruit cannot be picked by tourists like a cherry orchard. So the picking of coffee fruit is very hard. Brazil is picked by machine, but most good beans need to be picked by hand, because the coffee fruit ripens at different times and needs to be picked several times.

Cut open the coffee fruit picked. The coffee beans we know are the middle part. The peel and pulp are removed during processing. Silver skin, also known as seed skin, will also fall during baking.

Finally, after roasting, a lot of chemical changes have taken place in the raw coffee beans, and new substances are constantly produced. It was at this time that the aromatic substances in coffee were produced.